R O D Almond-crusted Chicken fingers

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 egg whites (see Ingredient note)
• 1 pound chicken tenders

Directions

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets

 

NOTE:

I do not cook much but do like well flavored foods. These are the things that I did from the first time I made this recipe to the second  time I made it  - more than likely as it was shown on TV (which I did not see) so I am just guessing that I am correct in how it should be made. Also, I feel that there could be more flavor and zip to this a whole.

I found from the first time to the second:

DO not PRE mix the dry mix of ingedients & oil and let it sit until you coat (I have a tendancy to be WELL prepared and have EVERYTHING set aside for prep. . . . before)  the chicken in the egg whites to the dry mix. I pulled the pre mixed chicken out of the egg whites and put them into another small dish before I coated, (just to let them drip a little)  them in the dry mix and then I well coated them in the dry mix and then onto the wire rack. Believe it or not I had 1 and 1/2# of chicken that was coated with more than enough of the dry mix of ingredients for baking.

Maybe it is just me but I would like a much better ZIP of flavor and would like this a little mre powerful or most recipes on Food TV are just SO SO. You be the judge.

 

Nutrition Facts

Nutritional Analysis

Per serving

Calories

147

Carbohydrate Servings

0

Carbohydrates

4 g

Protein

21 g

Fat

4 g

Saturated Fat

1 g

Cholesterol

49 g

Monounsaturated Fat

3 g

Dietary Fiber

1 g

Sodium

214 mg

Potassium

79 mg

Exchanges

3 very lean meat, 1/2 fat

Nutrition Bonus

Selenium (28% daily value).